This is an old-fashioned baked cheesecake. It is very rich and rather dense, but quite delicious. It puts purchased cheesecakes to shame.

Ingredients for Crust

1½ cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons butter, melted

Ingredients for Filling

24 ounces cream cheese, *see note
1 3/4 cups sugar
4 large eggs
2 cups sour cream
1 cup heavy cream
1 Tablespoon fresh lemon juice
1 teaspoon lemon zest, freshly grated
1 teaspoon vanilla extract

Preparing the Dish

  1. Combine the first three ingredients for the crust and press over the bottom and sides of a 9 inch buttered spring form pan. Chill in the refrigerator.
  2. A good KitchenAid® mixer [] will work well for this: Beat cream cheese. Gradually add sugar, then beat until very fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Beat in the remaining ingredients and pour mixture into the chilled crust.
  5. Bake at 350°F for one hour. Turn the oven off and let the cake cool in the oven over night without opening the oven door.
  6. Remove from the oven and place in the refrigerator to cool and set. Do not try to remove the cheesecake from the pan, or serve, befor the cake is well chilled.
  7. Release from the spring form pan and carefully flip off.
  8. Decorate the top with fresh strawberries, or red raspberries rolled in sugar


  • The cream cheese should be Philadelphia brand. Three 8 ounce packages.